Pie Dog Pizza, founded by Chefs Lisa & Patrick Balcom, emerged as a ghost kitchen concept out of its sister restaurant Farow and has now evolved into its own concept. Pie Dog is committed to crafting Neo-New York style pizza.

The journey begins with a special blend of fresh milled, organic heirloom flours from Moxie. The dough embarks on a three-day fermentation process. The sauce, in its simplicity, draws its essence from organic Bianco Dinapoli tomatoes. The pizza is topped with low moisture mozzarella, sourced in whole blocks and shredded fresh for the best melt. The sausages, sourced from local Buckner Family Ranch, organic roasted vegetables, and the highest quality pepperoni ensure you're getting the very best in every slice.